Sodium acetate is one of organic salt that can be used for fish preservation. Catfish (Pangasius nieuwenhuisi) fillets treated by dipping into a aqueous solution of sodium acetate with concentration of 0%, 2.5% and 5% and stored in a chilling condition (4°) for 15 days. The changes of fish fillet quality during chilling storage were performed every three days. Dipping in sodium acetate could retain the sensory attributes (texture, odor, color, and slime). Sodium acetate 5% could decrease TPC were still below the rejection limit in day 9 with a value of 5.87 CFU/g, while 2.5% and control in day 9 in the same period storage already reached the rejection limit with values were 7.23 CFU/g and 7.55 CFU/g respectively. The treatment of sodium acetate 2.5% and 5% could retain the value of TMA and TVBN until day 15 storage, while the control already reached the rejection limit. There was no significant effect on the physical characteristic of fillet namely gel strength, WHC, and color